Taiwanese pressed red tea “Hand of Buddha” is made from tea shoots of the Foshou variety.
300 g tea cake of medium density, broken effortlessly with fingers. The aroma is deep, fruity-biscuit. The infusion is transparent, dark amber color.
The bouquet of brewed tea is warm and bright, with woody, spicy, pastry, fruity and honey notes. The aroma is deep and warm, viscous, fruity-spicy. The taste is juicy, saturated, sweetish, a bit tart, with a light acidity and spicy nuances, transforming into lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.
A right choice for everyday tea breaks – bright, juicy and very fragrant. The effect is warming, soft tonic.